CROCK POT MEXICAN BARBACOA BEEF

Crock Pot Mexican Barbacoa Beef image

Provided by @MakeItYours

Number Of Ingredients 26

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1-1/2 lb Chuck Roast (or steak)
2 tablespoons olive oil or other high heat oil
1 cup beef broth
1/2 cup tomato sauce
1/4 cup apple cider vinegar
1/4 cup lime juice (fresh squeezed, about 2 medium limes)
2 1/2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon Mexican Oregano
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 yellow onion, chopped fine
12 street corn/flour tortillas or 6 regular sized
1 cup chopped tomatoes, I used grape tomatoes
1 cup shredded lettuce or cabbage (or both)
1 avocado, sliced and peeled
1/4 cup Cotija or other Mexican cheese, crumbled
1 ear fresh corn, blistered and blackened on all sides (I used my grill or may use BBQ or just cut fresh off the cob)
Lime wedge (optional for garnish)
Cilantro, chopped (optional for garnish)
1 large, ripe avocado, peeled and seeded, rough chopped
1-2 limes, juiced (adjust according to taste)
1-2 tablespoons plain yogurt (regular or Greek)
Salt and Pepper to taste

Steps:

In a large pot (or stovetop safe slow cooker crock) drizzle in 1-2 tablespoons oil. Heat over medium-high heat. Place chuck roast (or steak) carefully in the pot and sear (brown) on all sides, just a few minutes per side. Sprinkle with a little kosher salt.
In a medium mixing bowl; mix together your beef broth, tomato sauce, vinegar, lime juice, spices together. Once your beef is seared on all sides, transfer (if necessary) to the slow cooker or crock pot and pour over your broth mixture. Top the beef with your chopped onion and cover.
Cook on low for 5 hours. See notes for quicker or longer cooking times.
In a blender place your peeled & seeded avocado, lime juice and yogurt. Whir until smooth. If necessary add water until a pourable consistency.
Note: If you use a smaller avocado and larger limes it will be really "limey" which I don't mind, but you may want to taste it after the juice of 1 lime, then add more as desired. Season with a little salt and pepper, to taste. Store in fridge, covered until ready to use.
Prep your toppings in small bowls so each person may assemble their own tacos. Warm tortillas (I just warmed in 200 degree oven wrapped in a clean tea towel for 10 minutes). Remove meat from slow cooker, and using a sharp knife, slice or chop into bite size pieces.
Serve with a wedge of lime and fresh, chopped cilantro along with a drizzle of the Avocado Lime Dressing.